Polish Strawberry Sweet Rolls (Drożdżówki z Truskawkami): A Taste of Summer in Every Bite

On my first trip to Warsaw, I stumbled upon a cozy little bakery tucked away on a cobblestone street. The aroma of freshly baked pastries filled the air, and among the treats on display were golden, fruit-filled rolls that looked too tempting to resist. That was my introduction to drożdżówki, Poland’s beloved yeast-based sweet rolls. These Polish Strawberry Sweet Rolls bring back the joy of that first bite—soft, fluffy dough wrapped around sweet, juicy strawberries with a delicate crumb topping. Whether enjoyed for breakfast or as an afternoon indulgence, these pastries capture the heartwarming essence of homemade baking.

“Baking is the art of patience and love, turning simple ingredients into cherished memories.”

Why You’ll Love This Recipe

• Soft and fluffy texture – The yeast-based dough creates a light and airy roll.
• Bursting with fresh strawberries – Every bite is filled with sweet, juicy fruit.
• Perfect with coffee or tea – A traditional Polish treat that pairs wonderfully with a warm drink.
• Freezer-friendly – Make a batch and enjoy them later!
• Fun to make – A hands-on baking project the whole family can enjoy.

“There is nothing better than a homemade treat shared with loved ones.”

Ingredients: A Perfect Blend for Polish Strawberry Sweet Rolls

For the Dough

• 3 cups all-purpose flour
• 2 1/4 tsp active dry yeast (one packet)
• 1/2 cup warm milk (about 110°F)
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp salt
• 1 tsp vanilla extract

For the Filling

• 1 1/2 cups fresh strawberries, chopped
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp lemon zest (optional, for extra freshness)

For the Crumb Topping (Kruszonka)

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed

For the Glaze (Optional)

• 1/2 cup powdered sugar
• 1-2 tbsp milk
• 1/2 tsp vanilla extract

Equipment Needed

• Mixing bowls
• Stand mixer (optional, but helpful for kneading)
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Rolling pin
• Pastry brush
• Small saucepan

Step-by-Step Guide to Making Polish Strawberry Sweet Rolls

Step 1: Prepare the Dough

In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Add the melted butter, egg, vanilla extract, and the yeast mixture. Mix until a soft dough forms.

Tip: If using a stand mixer, use the dough hook attachment for easier kneading.

Step 2: Knead and Let It Rise

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Tip: If your kitchen is cool, place the bowl in an oven with the light on to help the dough rise.

Step 3: Prepare the Filling

While the dough is rising, mix the chopped strawberries, sugar, cornstarch, and lemon zest in a bowl. Let it sit for a few minutes to allow the flavors to meld.

Tip: If your strawberries are very juicy, drain some of the liquid before using to prevent soggy rolls.

Step 4: Roll Out the Dough and Add Filling

Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4-inch thick. Spread the strawberry filling evenly over the dough, leaving a small border around the edges.

Tip: Be gentle when spreading the filling to avoid tearing the dough.

Step 5: Shape and Second Rise

Carefully roll the dough into a log, starting from the long side. Slice into 12 equal pieces and place them cut-side up on a parchment-lined baking sheet. Cover with a towel and let them rise for another 30-40 minutes.

Tip: Ensure even spacing between rolls so they have room to expand.

Step 6: Add the Crumb Topping and Bake

Preheat the oven to 350°F (175°C). In a small bowl, mix the flour, sugar, and cold butter with your fingers until crumbly. Sprinkle over the rolls. Bake for 20-25 minutes or until golden brown.

Tip: If the rolls are browning too quickly, cover them loosely with aluminum foil.

Step 7: Drizzle with Glaze (Optional)

Let the rolls cool slightly before drizzling with a simple glaze made from powdered sugar, milk, and vanilla extract.

Tip: For a thicker glaze, use less milk; for a thinner glaze, add more.

“The smell of fresh-baked pastries is the scent of happiness and home.”

Pro Tips for Perfect Polish Strawberry Sweet Rolls

• Use high-quality yeast for the best rise and texture.
• Let the dough rise fully to ensure soft, fluffy rolls.
• Don’t overfill the rolls to prevent filling from leaking out during baking.
• Chill the butter for the crumb topping to create a perfect, crunchy texture.
• Serve warm for the best taste and texture.

Creative Variations: Customize Your Sweet Rolls

Vanilla Custard & Strawberry Bliss

Add a creamy vanilla custard layer beneath the strawberries for an extra indulgent treat.

Tip: To make the custard, whisk together 1 cup milk, 2 egg yolks, 1/4 cup sugar, 1 tbsp cornstarch, and 1 tsp vanilla extract over low heat until thickened. Cool before spreading over the dough.

Blueberry Delight

Swap strawberries for fresh blueberries for a deliciously tart twist.

Tip: Add a touch of cinnamon to the filling for extra warmth.

Chocolate Hazelnut

Spread a thin layer of chocolate hazelnut spread before adding the fruit filling.

Tip: Sprinkle chopped hazelnuts on top for added crunch.

Citrus Burst

Replace lemon zest with orange zest for a bright, citrusy note.

Tip: Pair with a citrus glaze for an extra zingy finish.

Serving Suggestions

• Enjoy with a cup of hot coffee or tea.
• Serve warm with a dollop of whipped cream.
• Pair with a scoop of vanilla ice cream for a decadent dessert.
• Accompany with fresh fruit for a balanced breakfast.

Storage and Reheating

• Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 5 days for longer freshness.
• To reheat, warm in the microwave for 10-15 seconds or in an oven at 300°F for 5-7 minutes.
• Freeze unglazed rolls for up to 3 months. Thaw and glaze before serving.

“Good food is all the sweeter when shared with good friends.”

Common Mistakes to Avoid

Using Cold Ingredients

Using cold milk or butter can slow down yeast activation, resulting in dense rolls.
Tip: Always use warm milk and allow butter to soften before mixing.

Overworking the Dough

Kneading too much can make the dough tough rather than soft and airy.
Tip: Stop kneading when the dough is smooth and elastic.

Not Allowing the Dough to Rise Fully

Cutting short the proofing time leads to rolls that don’t rise properly.
Tip: Be patient and let the dough double in size before proceeding.

Overloading the Filling

Adding too much filling can cause it to leak out while baking.
Tip: Spread an even layer, leaving a small border to prevent overflow.

Skipping the Second Rise

Not allowing a second proofing can lead to dense and chewy rolls.
Tip: Let them rise again after shaping for the fluffiest texture.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture in the filling.

How do I prevent the rolls from becoming soggy?

Ensure the filling isn’t too wet by draining excess juice and using cornstarch to thicken it.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough overnight after the first rise. Let it come to room temperature before rolling.

How do I know when the rolls are done baking?

They should be golden brown on top and sound hollow when tapped lightly.

Can I use instant yeast instead of active dry yeast?

Yes! Reduce the rise time slightly as instant yeast activates faster.

Conclusion: The Joy of Homemade Sweet Rolls

Baking Polish Strawberry Sweet Rolls is more than just a recipe—it’s an experience of warmth, tradition, and the joy of sharing homemade treats. Whether enjoyed fresh out of the oven or saved for later, these delightful pastries are sure to become a favorite in your home.